Western North Carolina BBQ Pork Rub

Ingredients:

• 1/8 cup mix of black and white pepper
• 1/2 cup paprika
• 3/4 - 1 cup kosher salt

• 1 cup coffee concentrate
• 1 cup apple cider vinegar

Instructions:

1. In a mixing bowl, combine all the dry ingredients: paprika, kosher salt, pepper mix. Mix well to ensure that all the components are evenly distributed
2. Mix coffee concentrate with cider vinegar.
3. Prepare your pork shoulder by trimming any excess fat and applying a binder coat of the cider/coffee mix to help the rub adhere. Save remaining liquid mix for spraying down the rub while smoking.
4. Generously apply the rub onto the pork shoulder, making sure to coat all sides. Use your hands to press the rub into the meat, creating a flavorful crust.

Notes on Smoking:

• Needs water pan!!
• Start checking the pork frequently  when the internal temp hits 198 - 199.
• Remove before 204 when fat depresses and does not bounce back
• Rest 140-150 (for at least an hour?)
• Hickory and apple (cherry too?) (50%-25%-25%)
• Try to BBQ Butt and Picnic together